Punjabi Sweet Lassi|Dhaba style Punjabi sweet Lassi recipe

Sweet Punjabi Lassi is serves as a refreshing drink in the summer season to refresh your mind as well as to drink healthy and popular in Punjab and North India. Today, I will share my favorite sweet Punjabi Lassi recipe that is super delicious and an authentic as well as a healthy drink recipe in the summer season. Trust me, Punjabi Lassi and paratha combination during summer season is a favorite in most Indian households. It helps to lower the body heat and as we all know, adding yogurt in our meal reduce the effect of the spiciness of any recipe to give calm effect to the stomach and improve digestion after every meal.

DHABA STYLE PUNJABI SWEET LASSI

Restaurant style bhindi do pyaza|Indian okra recipe- Yummy Foodie Recipes

Bhindi do pyaza is a restaurant style North Indian recipe in which fried okra (bhindi) is cooked with double amount of onion and lots of spices. Do pyaza means Double the amount of onions or the onions are added twice. In this particular recipe, the onions are doubled as well as added twice at two different stages of cooking. In bhindi do pyaza recipe, sliced onions are pan-fried with spices and grated tomatoes, which compliments the soft and creamy taste of bhindi. This recipe is perfect for lunch box as it is healthy food. Bhindi Do Pyaza recipe is similar to the Paneer Do Pyaza and Mushroom Do Pyaza. It can serve with naan, tandoori roti, chapati, lachcha paratha and jeera rice or veg pulao.

RESTAURANT STYLE BHINDI DO PYAZA

Paneer lababdar recipe| how to make restaurant style paneer lababdar

Paneer lababdar is an restaurant style authentic Punjabi dish which is a combination of grated paneer and cottage cheese cubes and veggies and cooked in a onion tomato cashews gravy which is creamy, mildly tangy and faintly sweet gravy. Its richness, creaminess and deliciousness will increase your taste. You can say in other words “WOW ITS YUMMY DELICIOUS”. I always love to make this recipe for Weekdays or special occasions and parties. The use of dry fruits enhances smooth, creamy and mild and sweet gravy and garnished with coriander leaves and serves with naan, tandoori roti, chapati, lachcha paratha, Malabar paratha and jeera rice or veg pulao.

RESTAURANT STYLE PANEER LABABDAR

How to make Paneer Kadai for 100 people?

Dhaba style Paneer Kadai is prepared with rich cottage cheese (paneer) chunks and green bell peppers and a spicy mixture of all whole garam masala powder and cooked in a slow-simmered onion-tomato gravy. Preparing this delicious recipe is quite simple and easy to make at home and it is perfect for parties and get together. Check out the further recipe Desi Dhaba Style Kadai Paneer

DESI DHABA STYLE
KHADAI PANEER

Mushroom Do Pyaza Restaurant style

Mushroom Do Pyaza, a semi dry gravy which is popular Indian dish and cooked with plenty of onions and basic masalas. The ingredients that we use inthis dish are easily available in day to day kitchen. Do pyaza means Double the amount of onions or the onions are added twice. This recipe is perfect for lunch box as it is healthy food. Mushroom Do Pyaza recipe is similar to the Bhindi Do Pyaza and Paneer Do Pyaza. Mushroom Do Pyaza goes well with naan, tandoori roti or chapati or goes with fried rice.

MUSHROOM DO PYAZA RESTAURANT STYLE

Tips

Adjust the spiciness of the dish by reducing red chilli powder.
You can also use thick and creamy curd which ensures the gravy to be rich and mild.

How to clean mushrooms before cooking

The first method of cleaning mushroom is quite simple.

Remove stem and It comes out very easily and take a little bit of mushroom skin peel it off like this.

As you knows mushroom grows on the earth, there will be all the dirty contents on top of the mushrooms gets sticky to the mushrooms so you have to sure that you removed all of that and does not go in your food. So, this is one really great way to clean mushroom. It is very easy as you had shown I didn’t require knife to peel the mushrooms and the stem do the same thing peeling the earthy content of the skin. As it comes out very easily. And gently rinse this and we are ready to use in food recipes.

Other mushroom recipes

Restaurant style mushroom masala Recipe- Indian Spicy Gravy Masala

Restaurant style matar mushroom

Lehsuni Paneer Palak recipe|lasooni palak recipe | palak lasooni

Lehsuni paneer palak is a unique recipe in which finely chopped palak and semi cooked in onion tomato gravy.The addition of garlic and whole red chilli makes their taste and texture little bit spicy.

LEHSUNI PANEER PALAK|LASOONI PALAK

Methi Malai Matar Dhaba Style

The delicious Methi Malai mutter which is rich and creamy onion-tomato based North Indian curry, with mild sweet taste and flavor of true Indian spices. Make this one for your festive meals or any special occasion, and I am sure your guests will wipe their plate clean. This one is also a popular option at North Indian dhabas. You can also make different variations of this methi recipes such as you can add tofu or paneer, dum aloo etc.

During winter season, when you want to plan Punjabi dinner menu for guest, and you want to prepare something that can be done with less pre-preparation, then methi matar malai is best option for you. You can also find another North Indian recipe such as malai kofta.

Tips

The spiciness of this curry is only depends on amount of green chillies. So adjust according to your taste.

You can substitute cashew nut with blanched almonds.

You can also use frozen green pea for this recipe.

Do not add too much turmeric powder to your curry as it's changes colour of the gravy.

How to reduce bitterness from Methi leaves?

If you are using fresh methi Leaves for delicious Methi mutter malai, firstly pluck methi leaves from the stem. Wash and Chop the methi leaves.

Now add a little salt, give it a nice mix and let it sit at room temperature for about 10 to 15 minutes. Then, squeeze the methi leaves using your hands and it is ready to use in the recipe.

METHI MALAI MATAR DHABA STYLE

Bharwa bhindi|Stuffed Okra

Bharwa bhindi recipe or stuffed bhindi recipe is delicious and flavorful Punjabi recipe which is stuffed with spices and stir fried. Okra recipes are always favourite recipes of mine. Bharwa bhindi is a healthier version of okra recipes as it makes in less oil without deep frying bhindi or okra. It is dry dish with the okra succulently cooked absorbing all the flavors of the spices. Few days back, I make a recipe of Dhaba style bhindi masala which is a spicy North Indian dish which is prepared of fried okra and simmered in onion tomoto gravy and flavour of spices.

BHARWA BHINDI| STUFFED OKRA

What bharwa bhindi called in english?

In Hindi ‘bharwa’ means stuffed and ‘bhindi’ is okra. So in English, the recipe translates to stuffed okra.

Precautions while cooking stuffed okra

Firstly, always cook okra on low flame. If you cook it on high heat, the okra will get brown quickly but it won’t get cooked. Secondly, there should be no trace of water on the bhindi (okra). Hence we dry them with a kitchen towel. If there is water or water droplets then the bhindi become slimy. This bharwa bhindi dish is not at all slimy. Thirdly, better to use homemade spice powders or fresh spice powders. Fourthly, keep tossing the bhindi after every 2-3 minutes or so until it's tender. At this point, you can check taste of bhindi and if salt is less then sprinkle some salt from above and stir., Fifthly, for a more tangy and sour taste in the dish, increase the quantity of dry mango powder by ¼ to ½ tbsp or more.

Restaurant style mushroom masala Recipe- Indian Spicy Gravy Masala

Restaurant style Mushroom masala is a delicious spicy Punjabi masala recipe which is prepared with mushrooms and spices and cooked in slow-simmered onion-tomato gravy. It is quite easy to make and gives delicious taste to our mouth. This recipe is similar way to make as paneer masala. As we all know, Mushroom is a healthy food which is low calorie source of fiber, protein, and antioxidants. We can make many dishes with Mushroom such as Mushroom masala, Matar Mushroom etc.

RESTAURANT STYLE

MUSHROOM MASALA

Restaurant style soya kofta curry

The restaurant style soya kofta curry which is prepared from mixture of roughly grinded soya chunks and grated potato and cooked in creamy, rich, mild and onion tomato based gravy. Soya means soya granules and kofta are fried dumpling balls. Usually they are made up of mashed potatoes and soya chunks. The gravy of soya kofta curry is similar to Malai Kofta. Usually, we use mixture of grated paneer and mashed potatoes to make kofta in Malai kofta gravy but to make kofta in soya kofta curry we use grinded soya chunks and mashed potatoes and simmered in creamy, rich, mild and onion tomato based gravy.

RESTAURANT STYLE SOYA KOFTA CURRY

Tips to make soft soya kofta

Strain the tomato onion gravy so that whole spices masala is sorted and gravy become smoother as well as rich.
Use corn flour, white flour(maida) or corn starch to bind the kofta balls as without corn flour or cornflour, kofta balls become too soft and mushy mixed with the gravy.
I added have added 1.5 tablespoons of cornstarch and that was enough to just bind the koftas together.
Do not add too much cornstarch to the kofta.
For soya kofta recipe, make sure the oil is hot before you drop the koftas in oil and fry koftas on medium high heat.

Other soyabean recipes are

Gobi 65 recipe|How to make South Indian Gobi 65 snack recipe

Gobi 65 is a south Indian snack recipe is prepared by mixing the cauliflower florets with all purpose flour (maida) with rice flour and red chilli powder. The addition of curry leaves, coriander leaves makes crispy fritters very flavorful. Later the coated cauliflower florets are deep fried in batches till it gets more crisp golden brown.These Gobi 65 recipe are crispy, delicious with coconut chutney or tomato ketchup, easy to make, perfect for recipe as starter.

During winters, when I came back from my college, my mom always make crispy Gobi 65. So I am so used to eating these crispy & crunchy Gobi 65 dipping coconut chutney.The recipe makes for crispy fritters having the texture of some cauliflower caramelized from the outside.Gobi 65 comes from paneer 65. There are some variations Potato 65, Paneer 65, Mushroom 65.

GOBI 65 RECIPE

Aloo ka Halwa|Navratra Special

Aloo Halwa is an Indian dessert recipe made using potatoes as base ingredients which melts in our mouth and gives delicious taste. Mash boiled potatoes is cooked with sugar cardamom powder, milk and ghee. Green cardamom seeds can be freshly ground using a pestle and mortar to add aromatic flavour to desserts. We can also called as potato pudding in english. During festivals or vrat, potato is not only cooked for sabji, its also use to prepare the dessert as aloo ka halwa. Aloo ka halwa is prepared in many of the houses during vrat and festivals. Not only in festivals, aloo ka halwa is also prepared in day to day life. Aloo Halwa is easy to make and prepared in very less time.

ALOO KA HALWA| NAVRATRI SPECIAL

Gobi masala|How to adjust the spiciness of aloo gobi|Can I freeze Aloo Gobi

Let’s talk about Mughlai Gobi masala which is a creamy, delicious and lightly spiced Gobi masala as well as tasty and quick cauliflower recipe cooked in Mughlai style with the flavors of Ghee, Curd and fried onion. Mughlai gobi that serves in restaurant is made by deep frying cauliflower and potatoes to golden and crisp. This dish can be made in several ways. It can be made as dry aloo gobi and semi aloo gobi gravy. You can also make aloo gobi with onion or only tomatoes or no use of onion tomato at all. This creamy mughlai gobi masala gravy made with cauliflower that is served as side dish with roomali roti or naan and made for special occasions or festivals, guests or parties.

RESTAURANT STYLE
GOBI MASALA

https://yummy-foodie-recipes.blogspot.com/2020/02/restaurant-style-mughlai-ghobi.html

Some other aloo gobi and masala recipes are

Dhaba style aloo gobi

Dhaba style bhindi masala

Dhaba style aloo parwal masala

Party style aloo gobi

Dhaba style Kadai veg

How to cook Soya Chaap Makhani Gravy|Soyachaap butter masala in makhani gravy

For those who are looking for rich and delicious recipe which is used to prepare vegetarian meat-like curries or coated in tandoori masala as well as grilled. Then the perfect recipe is Soyachaap Makhani. You can say it’s is a fantastic protein source for the vegetarians. Restaurant style soya chaap makhani is one of the popular soyachaap recipe in the Indian restaurants consisting of a thick gravy of cream, tomatoes and Indian spices and unique curry which gives a delicious taste.Serve soya chaap curry along with rice, roti or chapathi.

What is soyachaap?

Soyachaap is a kind of vegetarian dish packed prepared with soybean chunks and flour. The dough is then wrapped around wooden sticks to give a mock leg piece like appearance. This is called soya chaap.

Is soya chaap healthy?

Soya chaap is made up of soya beans it includes soya protein and consumption of which does not offer much calories than other foods.
Its consumption can help in fat as well as weight loss with reducing calorie intake.
When your body is losing weight, consumption of soya chaap or some other soy foods can resist bone mass loss.

Why we don’t want to miss soya chaap in our diet?

Here key benefits of eating soya chaap are

• High protein – If you are looking for a protein diet, then soya chaap is a very good source of protein, B vitamins and minerals and real chicken like flavours.

• Hygienic food – Soya chaap is definitely hygienic and it includes a proper amount of nutrition.

Maharashtrian Kanda Bhaji|Crispy Onion bhaji

Kanda Bhaji is famous street style recipe which comes from Maharashtra cuisine.This recipe is prepared with gram flour (besan),onions,salt with some herbs & spices. This bhaji is prepared by mixing the thinly sliced onions with besan. It is spiced with red chilli powder and ajwain. Later the coated onion slices are deep fried in batches till it gets crisp golden brown. The recipe makes for crispy fritters having the texture of some onions caramelized from the outside.

MAHARASHTRAIN CRISPY

KANDA BHAJI

We serve onion bhaji with some fried green chillies and green chutney or sweet chutney and a cup of ginger chai. During monsoon, when I came back from my college, my mom always make crispy onion bhaji. So I am so used to eating these crispy & crunchy onion bhaji dipping green chutney.

Tips for making kanda bhaji

Frying temperature: Don’t fry on low flame or your pakoda will get soggy. When deep frying, always fry at medium flame and not very high flame. To check whether the oil is hot, put in a small mixture into the oil, if it comes up instantly then your oil is adequately hot.
To get crisp kanda bhaji, slice onions thinly and add less water in the batter.
To make soft bhaji, add some more water in the batter. Addition of baking soda or baking powder also helps in making bhaji soft and light.
Slicing onions: The onions have to be sliced thinly and not thickly as thin slices will get cooked faster than thick slices. If the slices are thick, then while frying the gram flour gets cooked but the onion slices remain half cooked. Thinly slices also give a crispy texture in the pakoda.
Don’t overcrowd the pan or kadhai or else the fritters will not cook evenly.
Adding hot oil in the batter: Some people add about a tbsp. of hot oil to the batter to make the pakodas lighter.
Avoid adding too much water in the batter, to get crispy onion pakoda.

10 Easy Paneer recipes you actually want to eat

Paneer is a well-known whole food as a great protein source with many essential nutrients. It is tough to imagine Indian cuisine without cottage cheese or paneer. There are popular Paneer recipes among a variety of delicious dishes in the Indian cuisine such as Kadai Paneer. A soft and moist homemade Paneer can be easily prepared by curdling warm milk with lemon juice or vinegar or yogurt. Paneer gets its fresh, melting and chewy taste because of its preparation using pasteurized milk of a cow or buffalo. That’s why it’s also a rich source of milk protein.

Paneer is an interesting versatile food to taste. You may mix Paneer with your favorite veg or fruit salads or blend with some milk and tasty fruits for your favorite smoothies. You may also add flax seeds, chia seeds, cinnamon and black pepper powder to your Paneer for a quick & tasty recipe. Cottage cheese makes way into so many of our desserts too.

Here are some yummy recipes among a variety of delicious dishes in the Indian cuisine are

Dhaba style paneer masala recipe

Dhaba style Paneer masala is a lip smacking spicy paneer masala which is prepared with rich cottage cheese (paneer) chunks cooked in slow-simmered onion-tomato gravy.Read more...

Restaurant style veg kolhapuri

Veg Kohlapuri is a spicy and tasty mixed vegetable based recipe which comes from South Maharashtra. Kohlapur is famous for its spicy and pungent flavours. The Kolhapuri masala is freshly made for the curry. Vegetable Kolhapuri is best served with chapatis, bajra bhakri or jowar bhakri, phulkas and even parathas. We even had it with bread.

RESTAURANT STYLE

VEG KOLHAPURI

Other veg recipes are

Dhaba style kadai veg sabji| how to make kadai veg

Dhaba style aloo gobi masala| Halwai jaisi aloo gobi ki sabji

Dhaba style aloo gobi is Punjabi style where potatoes and cauliflower are simmered in a spiced onion and grated tomato or gravy. It is simple and easy to make. Dhaba style aloo gobi is a popular Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and spices. Aloo gobi that serves in restaurant is made by deep frying cauliflower and potatoes to golden and crisp. This dish can be made in several ways. It can be made as dry aloo gobi and semi aloo gobi gravy. You can also make aloo gobi with onion or only tomatoes or no use of onion tomato at all. This creamy aloo gobi masala is made for special occasions or festivals, guests or parties. This creamy aloo gobi masala serves with roti or chapatti or jeera rice.

DHABA STYLE

ALOO GOBI MASALA

What is aloo gobi?

Aloo gobi is Punjabi style recipe where both potatoes and cauliflower are simmered in a spiced onion and grated tomato or gravy. It is simple and easy to make. Aloo gobi that serves in restaurant is made by deep frying cauliflower and potatoes to golden and crisp. This dish can be made in several ways. It can be made as dry aloo gobi and semi aloo gobi gravy. You can also make aloo gobi with onion or only tomatoes or no use of onion tomato at all.

Can I freeze Aloo Gobi?

Aloo Gobi curry will freeze for 3 days, stored in air tight container. I recommend you to don’t overcooked potatoes and cauliflower, so that when you preheat them potatoes and cauliflower don’t get mushy.

How to less the spiciness of aloo gobi?

Adjust the spice level by increasing or decreasing the quantity of red chilli powder according to your preference.

You can also skip addition of garam masala powder.

Always use best quality of spices and herbs during cooking process so that it gives good texture and delicious taste to eat.

Half cook the cauliflower and potatoes before adding to the onion tomato masala. You can also parboil potatoes and cauliflower. This helps in retaining the shape and texture.

You can also add cream to make dish more rich and tasty.

Other masala recipes are

Ragda chaat recipe|aloo chana chaat recipe

Ragda chaat or Aloo Chana chaat is one of the unique and popular chaat recipe which is delicious as well as easily prepared by boiling chana at home. Ragda chaat or Aloo Chana chaat is spicy, sweet and tangy to taste with so many different textures and tastes mingling in your mouth.

RAGDA CHAAT|ALOO CHANA CHAAT

chaat recipes

Coconut peda recipe | nariyal peda recipe

Coconut peda recipe is a famous indian sweet recipe or indian recipe prepared with 3 basic ingredients which includes dedicated coconut, milk and sugar. It is typically prepared during festival seasons during diwali, ganesh chaturthi and navarathri.

There are two ways to make coconut peda

1. Coconut peda with condensed milk

It is a quick & instant 15-minute recipe of making coconut peda with fresh/desiccated coconut, condensed milk (milkmaid) and cardamom powder.

2. Nariyal peda

This recipe melt in the mouth delicious coconut peda made with desiccated coconut & sugar. These nariyal peda are easy to make provided you get 1 thread or Ek taar consistency in the sugar syrup. If you overcook the sugar syrup beyond the 1 thread consistency, the coconut peda will become hard.

NARIYAL PEDA

Recipe card for nariyal peda recipe:

NARIYAL PEDA

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

CUSINE: DESERT

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

2 cups coconut, fresh / desiccated

1½ cup milk

¾ cup sugar

2 tbsp cashew, chopped

2 tbsp almonds, chopped

½ teaspoon cardamom powder or 4 to 5 green cardamoms crushed in a mortar-pestle

2 tbsp desiccated coconut for rolling (optional)

1 tbsp pista, for garnishing

PREPARATION

In a deep sauce pan or a kadai, take 2 cups fresh coconut.
Stir and saute the coconut on a low flame for 3 to 4 minutes. The sauteing is to just get rid of some moisture. Don't brown them. If using desiccated coconut, then no need to saute it in ghee.
Mix the desiccated coconut with 1 1/2 cup milk.
Mix well making sure the coconut gets wet completely.
Mix continuously and keep stirring on low flame.
Milk starts to evaporates after 20 minutes and mixture turns crumbly. Stir very well and cook this mixture on a low flame.
Pour the ladoo mixture in another bowl or pan. Allow it to cool.
Now, add ¾ cup powdered sugar. The sugar can be adjusted as per your sweet likings. For a less sweet taste you can use ½ cup sugar and for a more sweeter taste use ¾ cup sugar.
Now, add 2 tbsp chopped cashew and almond nuts and ¼ tsp cardamom powder and mix well.
Mix well.
When the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoo.
When the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoo.
Roll the coconut ladoo in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
Make all ladoo this way.
After making ladoo let us flattered a lit bit and at a centre add chopped pista.
Serve coconut peda straight away or refrigerate and serve them later.

How to make nariyal peda recipe with step by step photo

Making Coconut Peda

1. In a deep sauce pan or a kadai, take 2 cups fresh coconut.

2. Stir and saute the coconut on a low flame for 3 to 4 minutes. The sauteing is to just get rid of some moisture. Don't brown them. If using desiccated coconut, then no need to saute it in ghee.

3. Mix the desiccated coconut with 1 1/2 cup milk.

4. Mix well making sure the coconut gets wet completely.

5. Mix continuously and keep stirring on low flame.

6. Milk starts to evaporates after 20 minutes and mixture turns crumbly. Stir very well and cook this mixture on a low flame.

7. Pour the ladoo mixture in another bowl or pan. Allow it to cool.

8. Now, add ¾ cup powdered sugar. The sugar can be adjusted as per your sweet likings. For a less sweet taste you can use ½ cup sugar and for a more sweeter taste use ¾ cup sugar.